HerbCo Hints

Lemon Thyme

Are you a thyme aficionado?  Try Lemon Thyme in your dishes for a citrusy punch.

USDA Organic Herbs

All your favorite herbs, grown fresh at our Shelbyville, Michigan farm and shipped to retailers throughout the Midwest.
arugula
Manufacturer: Michigan Fine Herbs

(Eruca sativa)

Arugula is an annual native to the Mediterranean region. Popular in French and Italian cooking, American foodies are increasingly enjoying its distinct spicy, peppery flavor.

basil.1
Manufacturer: Michigan Fine Herbs
(Ocimum basilicum)

Basil has large, green fragrant leaves which can grow up to four inches. The color intensity of the leaves depends on the fertility of the soil, the richer the soil, the darker the color. It is a Mediterranean herb which thrives in warm nights and moist soil.

basil-4-oz.1
Manufacturer: Michigan Fine Herbs
(Ocimum basilicum)

Basil has large, green fragrant leaves which can grow up to four inches. The color intensity of the leaves depends on the fertility of the soil, the richer the soil, the darker the color. It is a Mediterranean herb which thrives in warm nights and moist soil.

bay-leaves
Manufacturer: Michigan Fine Herbs

(Umbellularia californica)

A bay leaf is dark green in color on the top of the leaf, and a lighter green underneath. They are narrow in shape and very firm. California bay leaf is higher in essential oils and stronger in flavor than imported leaves. The trees themselves grow to 60 feet tall.

chervil
Manufacturer: Michigan Fine Herbs

(Anthriscus cerefolium)

Chervil's flavor is a cross between tarragon and parsley. Resembling its parsley cousin, (but much more fragrant) its leaves are thin, soft and look like small lacy ferns. Chervil prefers cool, shady locations in which to grow.

chives
Manufacturer: Michigan Fine Herbs

(Allium schoenoprasum)

Chives are dark green in color, and have a mild onion flavor. The leaves are hollow and cylindrical, and grow to approximately six to eight inches long. Chives prefer moist, well-drained soil. Chive flowers, with their lavender-pink color, are also used in cooking.

cilantro
Manufacturer: Michigan Fine Herbs

(Coriandrum sativum)

Cilantro has a distinct flavor and aroma. While the odor is objectionable to some, the taste becomes muted when cooked and adds a deep flavor rather than a sharp accent. Cilantro’s stems are also full of flavor, and can be chopped along with the leaves. The leaves do not dry well but can be preserved by storing in salted oil.

dill
Manufacturer: Michigan Fine Herbs

(Anethum graveolens)

Dill looks like a smaller version of fennel, with leaves that are feathery and dark. Dill is an annual that grows easily from seed. It enjoys direct sunlight, and does not store well when wet. It has a tangy citrus flavor which compliments any fish dish.

epazote
Manufacturer: Michigan Fine Herbs
(Dysphania ambosioides)

Epazote is a leafy vegetable common to Southern Mexico that is used in traditional Mexican cooking.  It is noted for its powerful fragrance, which has been described as having essences of mint, gasoline, and even bleach; however the aroma mellows considerably after cooking. Epazote is used in black bean dishes, where it is boiled to extract flavor.
italian-parsley
Manufacturer: Michigan Fine Herbs

(Petroselinum crispum var. neapolitanum)

The leaves of Italian Parsley are divided into feather-like sections, and lay flat like celery leaves. The herb is also known as flat-leafed parsley. Italian parsley is a bi-annual herb in that the seeds are planted in the fall for harvest the following year. Part of parsley's allure is that the leaves can actually enhance the flavor of other herbs and aromatics.

lemon-thyme
Manufacturer: Michigan Fine Herbs

(Thymus citriodorus)

The lemon thyme plant is bushy, with its many stems averaging 6-10 inches in length. The profusion of small, oval leaves are arranged in opposite pairs on each stem; rub those leaves to enjoy a lemony scent. The plant pictured is of variegated lemon thyme.

marjoram
Manufacturer: Michigan Fine Herbs

(Origanum majorana)

Widely considered part of the oregano family, marjoram has small, tender light-green leaves. Marjoram generally has a flavor milder and less bitter than oregano. Marjoram's popularity declined with the discovery of oregano by WWII GIs.